Underlying mechanisms of different polysaccharides on the texture characteristics and protein digestibility of soybean curd

This study aimed to investigate the effects of the addition of potato starch (PS) and guar gum (GG) at different concentrations (0.4 and 0.8%) on the physical properties, protein conformation, and in vitro digestibility of soybean curd. The results indicated that the PS acted as a filler in the prot...

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Published in:Food hydrocolloids 2025-02, Vol.159, p.110653, Article 110653
Main Authors: Hu, Feifei, Shimada, Takashi L., Ogawa, Yukiharu
Format: Article
Language:English
Subjects:
adhesion
amino acid composition
chewiness
crosslinking
digestibility
digestible protein
digestion
disulfides
firmness
guar gum
hydrocolloids
hydrogen
hydrophobicity
Microstructure
molecular weight
peptides
Physicochemical property
Plant protein
potato starch
protein conformation
proteolysis
Simulated digestion
texture
Tofu
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Shimada, Takashi L.
Ogawa, Yukiharu
description This study aimed to investigate the effects of the addition of potato starch (PS) and guar gum (GG) at different concentrations (0.4 and 0.8%) on the physical properties, protein conformation, and in vitro digestibility of soybean curd. The results indicated that the PS acted as a filler in the protein structure, enhancing the firmness, springiness, and chewiness of the soybean curd. GG encapsulated the disorganized filamentous protein matrix, increasing the adhesiveness of the soybean curd. The addition of GG and PS reduced the hydrophobic interactions and disulfide bonds responsible for cross-linking soybean curd proteins, while forming more hydrogen bonds with the proteins (p 
doi_str_mv 10.1016/j.foodhyd.2024.110653
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The results indicated that the PS acted as a filler in the protein structure, enhancing the firmness, springiness, and chewiness of the soybean curd. GG encapsulated the disorganized filamentous protein matrix, increasing the adhesiveness of the soybean curd. The addition of GG and PS reduced the hydrophobic interactions and disulfide bonds responsible for cross-linking soybean curd proteins, while forming more hydrogen bonds with the proteins (p &lt; 0.05). GG formed the most hydrogen bonds with the proteins, as well as reduced β-sheet content and transformed into more random coil and β-turn (p &lt; 0.05). Also, the addition of GG (particularly at 0.8%) significantly reduced the degree of protein hydrolysis (31.98%) in soybean curd, resulting in fewer small molecular weight peptides and lower total amino acid content (3386.79 μg/g protein) at the end of in vitro digestion (p &lt; 0.05). In contrast, the addition of a small amount of PS (0.4%) did not affect the protein digestibility of soybean curd. This study clarified the impact of polysaccharide additions on modifying the soybean curd texture and protein digestibility. [Display omitted] •Potato starch and guar gum improved the textural characteristics of soybean curd.•Potato starch as filling in the protein network structure.•A small amount of potato starch (0.4%) did not affect protein digestibility.•Guar gum encased the protein matrix thereby reducing digestibility.</description><identifier>ISSN: 0268-005X</identifier><identifier>DOI: 10.1016/j.foodhyd.2024.110653</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>adhesion ; amino acid composition ; chewiness ; crosslinking ; digestibility ; digestible protein ; digestion ; disulfides ; firmness ; guar gum ; hydrocolloids ; hydrogen ; hydrophobicity ; Microstructure ; molecular weight ; peptides ; Physicochemical property ; Plant protein ; potato starch ; protein conformation ; proteolysis ; Simulated digestion ; texture ; Tofu</subject><ispartof>Food hydrocolloids, 2025-02, Vol.159, p.110653, Article 110653</ispartof><rights>2024 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c220t-1dda37a72a7f9aa182d127e345f4974548cdfe4501967e8cafad75667ecc45013</cites><orcidid>0000-0001-8546-0505 ; 0000-0001-5917-3342</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><creatorcontrib>Hu, Feifei</creatorcontrib><creatorcontrib>Shimada, Takashi L.</creatorcontrib><creatorcontrib>Ogawa, Yukiharu</creatorcontrib><title>Underlying mechanisms of different polysaccharides on the texture characteristics and protein digestibility of soybean curd</title><title>Food hydrocolloids</title><description>This study aimed to investigate the effects of the addition of potato starch (PS) and guar gum (GG) at different concentrations (0.4 and 0.8%) on the physical properties, protein conformation, and in vitro digestibility of soybean curd. The results indicated that the PS acted as a filler in the protein structure, enhancing the firmness, springiness, and chewiness of the soybean curd. GG encapsulated the disorganized filamentous protein matrix, increasing the adhesiveness of the soybean curd. The addition of GG and PS reduced the hydrophobic interactions and disulfide bonds responsible for cross-linking soybean curd proteins, while forming more hydrogen bonds with the proteins (p &lt; 0.05). GG formed the most hydrogen bonds with the proteins, as well as reduced β-sheet content and transformed into more random coil and β-turn (p &lt; 0.05). Also, the addition of GG (particularly at 0.8%) significantly reduced the degree of protein hydrolysis (31.98%) in soybean curd, resulting in fewer small molecular weight peptides and lower total amino acid content (3386.79 μg/g protein) at the end of in vitro digestion (p &lt; 0.05). In contrast, the addition of a small amount of PS (0.4%) did not affect the protein digestibility of soybean curd. This study clarified the impact of polysaccharide additions on modifying the soybean curd texture and protein digestibility. [Display omitted] •Potato starch and guar gum improved the textural characteristics of soybean curd.•Potato starch as filling in the protein network structure.•A small amount of potato starch (0.4%) did not affect protein digestibility.•Guar gum encased the protein matrix thereby reducing digestibility.</description><subject>adhesion</subject><subject>amino acid composition</subject><subject>chewiness</subject><subject>crosslinking</subject><subject>digestibility</subject><subject>digestible protein</subject><subject>digestion</subject><subject>disulfides</subject><subject>firmness</subject><subject>guar gum</subject><subject>hydrocolloids</subject><subject>hydrogen</subject><subject>hydrophobicity</subject><subject>Microstructure</subject><subject>molecular weight</subject><subject>peptides</subject><subject>Physicochemical property</subject><subject>Plant protein</subject><subject>potato starch</subject><subject>protein conformation</subject><subject>proteolysis</subject><subject>Simulated digestion</subject><subject>texture</subject><subject>Tofu</subject><issn>0268-005X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2025</creationdate><recordtype>article</recordtype><recordid>eNqFUMtqwzAQ1KGFpo9PKOjYi11JfuZUSugLAr000JtQpFWiYEupJJea_nxlnHtPu8zMDrOD0C0lOSW0vj_k2jm1H1XOCCtzSkldFWdoQVjdZoRUnxfoMoQDIbQhlC7Q78Yq8N1o7A73IPfCmtAH7DRWRmvwYCM-um4MQibSGwWJtDjuAUf4iYMHPOFCRvAmRCMDFlbho3cRjE0mO0jo1nQmjpNrcOMWhMVy8OoanWvRBbg5zSu0eX76WL1m6_eXt9XjOpOMkZhRpUTRiIaJRi-FoC1TlDVQlJUul01Zla1UGsqK0GXdQCuFFqqp6rRLOaHFFbqbfVOqryHl4b0JErpOWHBD4AWtipbVjJAkrWap9C4ED5ofvemFHzklfCqYH_ipYD4VzOeC093DfAfpj28DngdpwEpQxoOMXDnzj8Mf2QOMbw</recordid><startdate>20250201</startdate><enddate>20250201</enddate><creator>Hu, Feifei</creator><creator>Shimada, Takashi L.</creator><creator>Ogawa, Yukiharu</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0001-8546-0505</orcidid><orcidid>https://orcid.org/0000-0001-5917-3342</orcidid></search><sort><creationdate>20250201</creationdate><title>Underlying mechanisms of different polysaccharides on the texture characteristics and protein digestibility of soybean curd</title><author>Hu, Feifei ; Shimada, Takashi L. ; Ogawa, Yukiharu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c220t-1dda37a72a7f9aa182d127e345f4974548cdfe4501967e8cafad75667ecc45013</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2025</creationdate><topic>adhesion</topic><topic>amino acid composition</topic><topic>chewiness</topic><topic>crosslinking</topic><topic>digestibility</topic><topic>digestible protein</topic><topic>digestion</topic><topic>disulfides</topic><topic>firmness</topic><topic>guar gum</topic><topic>hydrocolloids</topic><topic>hydrogen</topic><topic>hydrophobicity</topic><topic>Microstructure</topic><topic>molecular weight</topic><topic>peptides</topic><topic>Physicochemical property</topic><topic>Plant protein</topic><topic>potato starch</topic><topic>protein conformation</topic><topic>proteolysis</topic><topic>Simulated digestion</topic><topic>texture</topic><topic>Tofu</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hu, Feifei</creatorcontrib><creatorcontrib>Shimada, Takashi L.</creatorcontrib><creatorcontrib>Ogawa, Yukiharu</creatorcontrib><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food hydrocolloids</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hu, Feifei</au><au>Shimada, Takashi L.</au><au>Ogawa, Yukiharu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Underlying mechanisms of different polysaccharides on the texture characteristics and protein digestibility of soybean curd</atitle><jtitle>Food hydrocolloids</jtitle><date>2025-02-01</date><risdate>2025</risdate><volume>159</volume><spage>110653</spage><pages>110653-</pages><artnum>110653</artnum><issn>0268-005X</issn><abstract>This study aimed to investigate the effects of the addition of potato starch (PS) and guar gum (GG) at different concentrations (0.4 and 0.8%) on the physical properties, protein conformation, and in vitro digestibility of soybean curd. The results indicated that the PS acted as a filler in the protein structure, enhancing the firmness, springiness, and chewiness of the soybean curd. GG encapsulated the disorganized filamentous protein matrix, increasing the adhesiveness of the soybean curd. The addition of GG and PS reduced the hydrophobic interactions and disulfide bonds responsible for cross-linking soybean curd proteins, while forming more hydrogen bonds with the proteins (p &lt; 0.05). GG formed the most hydrogen bonds with the proteins, as well as reduced β-sheet content and transformed into more random coil and β-turn (p &lt; 0.05). Also, the addition of GG (particularly at 0.8%) significantly reduced the degree of protein hydrolysis (31.98%) in soybean curd, resulting in fewer small molecular weight peptides and lower total amino acid content (3386.79 μg/g protein) at the end of in vitro digestion (p &lt; 0.05). In contrast, the addition of a small amount of PS (0.4%) did not affect the protein digestibility of soybean curd. This study clarified the impact of polysaccharide additions on modifying the soybean curd texture and protein digestibility. [Display omitted] •Potato starch and guar gum improved the textural characteristics of soybean curd.•Potato starch as filling in the protein network structure.•A small amount of potato starch (0.4%) did not affect protein digestibility.•Guar gum encased the protein matrix thereby reducing digestibility.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodhyd.2024.110653</doi><orcidid>https://orcid.org/0000-0001-8546-0505</orcidid><orcidid>https://orcid.org/0000-0001-5917-3342</orcidid></addata></record>
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subjects adhesion
amino acid composition
chewiness
crosslinking
digestibility
digestible protein
digestion
disulfides
firmness
guar gum
hydrocolloids
hydrogen
hydrophobicity
Microstructure
molecular weight
peptides
Physicochemical property
Plant protein
potato starch
protein conformation
proteolysis
Simulated digestion
texture
Tofu
title Underlying mechanisms of different polysaccharides on the texture characteristics and protein digestibility of soybean curd
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